Name: Crispy Buffalo Chicken & Waffle Sandwich
Yield: 4
Ingredients: 4 4 oz chicken breasts, pounded 1/2" thick and pierced; 4 oz Gorgonzola Cheese; 8 oz Mascarpone Cheese; 1/4 cup celery; 4 EA Cheddar & Chive Cornbread Sourdough Waffles; 1 cup Buffalo Sauce; 1 Tbsp Smoked Paprika; 1 tsp Freshly Ground Black Pepper; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/2 tsp Cayenne Pepper; 1/4 tsp MSG; 1/2 Cup Buttermilk; 2 tsp Seasoning Blend; 1.75 Cup All-Purpose Flour; 1/3 Cup Corn Starch; 2 tsp Kosher Salt; 2 tsp Baking Powder; 3-4 Cups Vegetable Oil or other neutral oil

Instructions

MAKE SPREAD:

Beat mascarpone cheese and gorgonzola cheese together and set aside

MAKING THE CHICKEN:

In a small bowl combine all spices and set aside
In a medium bowl, add buttermilk and stir in 2 tsp Seasoning Blend (reserve the rest). Add the pounded chicken, cover and marinate for at least 2 hours, overnight preferably.
In a large storage bag, add 1 cup of flour and 1 tsp Seasoning Blend (reserve the rest for battering), shake to mix.
Remove the chicken (saving the marinade), shaking off the excess, then toss the drained chicken in the flour bag and transfer to a wire rack to rest for at least 30 minutes (optional, but highly recommended).
In that same bag (with the excess flour still in it), add the rest of your flour along with the cornstarch, salt, baking powder, MSG (if using) and the rest of the seasoning blend. Shake to combine.
In a heavy pot, heat oil to 350F (175C) (the temperature will drop by about 25F (14C) when the chicken is added.
While the oil is heating, prepare the breading station by:
Add a few Tablespoons of the flour/starch mixture into the reserved buttermilk marinade, whisking to combine. It should resemble a very thin batter.
Adding a few Tablespoons of that liquid back into the flour/starch mixture, and stirring to create craggy bits.

MAKE SANDWICHES:

Take a waffle and toast in a hot oven or toaster oven to bring back to crispy if made earlier. Cut waffles into halves
Spread cheese spread over both halves
Sprinkle celery over cheese halves and press slightly into the cheese so they don't fall out
Take a bowl and toss the chicken in Buffalo sauce and place on half of waffle. Top with other half and enjoy!
Bread the (already floured) chicken by first dunking it in the buttermilk mix, letting the excess liquid drip off as much as possible, then coating it in the flour/starch mixture, and shaking off the excess flour as much as possible.
Gently place the breaded chicken into the hot oil, and fry until the center is cooked to the desired internal temperature (about 160F (71C) for light meat).
Transfer chicken to a wire rack to drain and cool for at least 5-10 minutes before eating.

Crispy Buffalo Chicken & Waffle Sandwich